Cuban Chicken Fricassee Recipe - Stew

Craving a dish that’s rich in history, bursting with flavor, and feels like a warm hug? Look no further than traditional Cuban Fricasé de Pollo (Cuban Chicken Fricassee)! This isn't just any chicken fricassee recipe; it's a vibrant, savory stew that’s a cornerstone of Cuban cuisine, cherished in homes across the island and beyond. Imagine tender chicken, simmered in a luscious tomato-based sauce with olives, potatoes, and a hint of zesty sour orange. It’s a dish that tells a story with every bite – a story of family gatherings, festive celebrations, and everyday comfort. Whether you're a seasoned chef or just starting your culinary journey, this chicken fricassee recipe is surprisingly simple to master and guaranteed to become a new favorite. Get ready to bring the soulful flavors of Cuba right into your kitchen!

Ingredients

• 2.5-3 lbs chicken (bone-in, skin-on chicken leg quarters or drumsticks are traditional, but thighs work great too!)
• 1/4 cup sour orange juice (or a mix of 2 tbsp orange juice + 2 tbsp lime juice)
• 6 cloves garlic, minced (divided)
• 1 large yellow onion, thinly sliced (divided)
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/2 tsp salt (or to taste)
• 2 tbsp olive oil
• 1 large green bell pepper, diced
• 1 large red bell pepper, diced
• 1 (8 oz) can tomato sauce
• 1/2 cup dry white wine (like a Sauvignon Blanc or Pinot Grigio)
• 1 cup chicken broth or water
• 1/2 cup pimento-stuffed green olives, halved
• 2 medium potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes
• 1 bay leaf
• Fresh cilantro or parsley, chopped (for garnish, optional)

Directions

1. Prep the Chicken & Marinate: Pat your chicken pieces dry. In a large bowl, combine the sour orange juice, half of the minced garlic, half of the sliced onion, cumin, oregano, black pepper, and salt. Add the chicken, tossing to coat thoroughly. Cover and refrigerate for at least 2 hours, or ideally overnight, to let those flavors really sink in.
2. Brown the Chicken: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Remove chicken from the marinade (reserve the marinade!), shaking off any excess. Sear the chicken in batches for 3-5 minutes per side until beautifully golden brown. Don't overcrowd the pot! Remove the browned chicken and set aside.
3. Build the Flavor Base (Sofrito): Reduce heat to medium. Add the remaining sliced onion, minced garlic, and diced bell peppers to the pot. Sauté for 5-7 minutes until the vegetables soften and become fragrant.
4. Simmer & Sauce: Pour in the reserved chicken marinade, scraping up any browned bits from the bottom of the pot. Stir in the tomato sauce, white wine, chicken broth (or water), bay leaf, and the halved olives. Bring the mixture to a gentle simmer.
5. Return Chicken & Cook: Carefully nestle the browned chicken pieces back into the pot, ensuring they are mostly submerged in the sauce. Reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour, or until the chicken is very tender and easily pulls away from the bone.
6. Add Potatoes & Finish: Stir in the cubed potatoes. Continue to simmer, covered, for another 20-30 minutes, or until the potatoes are fork-tender.
7. Serve: Taste and adjust seasoning if needed. Remove the bay leaf before serving. Garnish with fresh cilantro or parsley, and serve hot, traditionally over fluffy white rice.
8. Cuban Chicken Fricassee (Slow Cooker) Step-by-Step Instructions
9. Want to set it and forget it? This slow cooker chicken stew recipe is perfect for busy days!
10. Prep & Marinate: Follow Step 1 from the stovetop method: Marinate your chicken pieces with sour orange, garlic, onion, and spices for at least 2 hours.
11. Optional Browning (Recommended for Flavor!): While not strictly required for the slow cooker, quickly browning the chicken in a skillet with a tablespoon of olive oil before adding it to the slow cooker will add a deeper layer of flavor and color to your fricassee. Sear for 3-5 minutes per side, then transfer to the slow cooker.
12. Combine Ingredients: Add the marinated chicken (and any reserved marinade), remaining sliced onion, minced garlic, diced bell peppers, tomato sauce, white wine, chicken broth (or water), bay leaf, and halved olives to your slow cooker.
13. Cook Low & Slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is incredibly tender.
14. Add Potatoes: About 1.5-2 hours before the end of the cooking time (if cooking on LOW) or 45 minutes-1 hour before (if cooking on HIGH), stir in the cubed potatoes. Continue cooking until the potatoes are fork-tender.
15. Serve: Taste and adjust seasoning. Remove the bay leaf. Serve your delicious crock pot chicken and vegetable recipe hot, perhaps over rice or quinoa!